Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.

Beat in eggs and vanilla and mix thoroughly.

In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.

Slowly add to wet ingredients until just combined.

Roll dough into balls 1.5 inches thick.

Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges.

Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven.

It creates a perfect hole for your Nutella to melt in!

Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in pan (At first the Nutella is nice and melty – be sure to eat at least one cup this way!), and serve.

Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.

Nutella Cheesecake

One of our favourite chefs, the brilliant Nigella Lawson has created this amazing recipe.

Ingredients

250 grams digestive biscuits

75 grams soft unsalted butter

1 x 400 grams jar nutella (at room temperature)

100 grams chopped toasted hazelnuts

500 grams cream cheese (at room temperature)

60 grams icing sugar (sifted)

Method

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.